Yakitori Mugen, Kiyamachi

This is chicken shoulder meat. It is also called chicken toro meat and is the part located between the breast and the drumette. It is commonly known as furisode in yakitori restaurants and is a rare cut that yields only about 30g to 60g per chicken. The flavor is lighter and less fatty than thigh meat, and it is juicy without being dry.

This is chicken shoulder meat. It is also called chicken toro meat and is the part located between the breast and the drumette. It is commonly known as furisode in yakitori restaurants and is a rare cut that yields only about 30g to 60g per chicken. The flavor is lighter and less fatty than thigh meat, and it is juicy without being dry.

It is chicken shoulder meat. Also known as chicken toro meat, it is the part located between the breast and the drumette. It is commonly referred to as furisode in yakitori restaurants and is a rare cut that yields only about 30g to 60g per chicken. The flavor is lighter and less fatty than thigh meat, and it is juicy without being dry.

Carefully prepared for easier eating. Chicken wings rich in collagen with moderate fat and umami.

Shiretoko chicken, directly shipped from Hokkaido, highly recommended by the third generation of Nichiyama Meat Shop. Please enjoy the plump and juicy thigh meat.

In French, it is said that 'a fool leaves it behind.' A rare cut found at the base of the peach, only two can be taken from one bird. The more you chew, the more the juices spread in your mouth, creating a juicy flavor.

Crispy texture and umami

Juicy meat juice and sweetness

Popular shiso maki. Wrapped with chicken thigh, onion, and perilla leaves.

Chicken neck meat. The amount that can be obtained from one chicken is small, ranging from 20g to 100g, which is why it is considered a rare part. It offers a firm texture that can be enjoyed.

A technique of wrapping chicken breast with chicken skin. The skin is crispy, and the meat is moist.

Using equal amounts of minced chicken neck and minced chicken thigh for a fluffy texture. Also using miso from Kyoto. It has a refined finish. The eggs are from Okayama Prefecture's Takahashi City. The yolk is beautiful and the taste is outstanding!

Grilled tsukune topped with Parmigiano-Reggiano cheese.

Rich in collagen, it has skin beautifying effects. Recommended for women as well.

Low in fat and high in protein, popular as a snack. Characterized by a crunchy texture.

Bonjiri, also known as Pompocchi. The flavor is juicy with a melt-in-your-mouth texture.

Light and delicious flavor. Refreshing with wasabi.

Chicken heart. It is high in calories among chicken parts. It contains a lot of vitamin A and vitamin B. In particular, it is richer in iron than beef and pork hearts.

Using the liver of Sanuki chicken. It is chicken liver. There is no odor as it has been bled and prepped. Please enjoy it rare, within 5 minutes.

It has a crunchy texture and is a rare part of chicken. It is similar to offal in beef and pork.

A staple ingredient in the Okayama Kasaoka region. The more you chew, the more flavor it releases. A dish favored by connoisseurs.

The tip of the sternum. Contains protein equivalent to Wagyu sirloin and is low in calories. A rare cut with only one (30g) per bird. Characterized by its tenderness and the meat attached.

Enjoy the rich flavor and elegant melt-in-your-mouth texture made with Amakusa Daisuke from Kumamoto Prefecture.

Carefully handmade. Classic chilled preparation.

The crunchy texture and spicy flavor are sure to be addictive!

Edamame seasoned with carefully selected salt 'Okinawa's sun-dried thick salt', full of umami.

A flavorful dish made with freshly harvested cucumbers and 'Rishiri Salt Kombu'.

Please enjoy the directly sourced tomatoes with the carefully selected salt 'Okinawa Sun-Dried Thick Salt'.

Please enjoy it mixed with a special white dressing and rich eggs from Takahashi City.

Directly shipped from Suan Mountain, beautifully seasoned radishes from Mount Daisen.

Using the traditional Takatori soy sauce, we carefully grill our homemade sauce over charcoal. A superb dish that can only be tasted at a specialty yakitori restaurant.

Please enjoy it mixed with rich eggs! The key to the flavor is the special 'Umami Soy Sauce.'

Please enjoy with the legendary part 'Furisode', Mugen's special sauce, and rich egg.

Uses Kawamata Shamo with just the right elasticity, juiciness, and deep richness.

Uses Kawamata Shamo with just the right elasticity, juiciness, and deep richness.

The flavor of Kawamata Shamo combines with specially ordered noodles.